Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

✍ Scribed by Iris J. Joye; Bert Lagrain; Jan A. Delcour

• Book ID: 113698071
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 314 KB
• Volume: 50
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2009.04.001